Pumpkin rolls and a tart

Mrs. Oana, Andrei Crivăț’s mother, sent me a recipe for pumpkin cake. Very nice recipe! It lighted many ideas. Not even a day after receiving the recipe, I saw another one that I liked, On Roxana’s blog. Since I don’t want to smother you with pumpkin recipes but at the same I don’t want to let something good get away, I’ve decided to combine the two recipes. I took the dough from Roxana’s recipe because it seemed very easy to make (I congratulate myself on that, not only because it’s a good dough, but also because I found a way to improve it) and the filling from Mrs. Oana’s recipe, because it seemed spectacular. I also added something on my own and I obtained two rolls with pumpkin filling and one beauty of a tart. Here’s how:
I gathered all the ingredients: for the dough – two cups of flour, an egg, one tablespoon of sugar, a bit of salt, a tablespoons of honey, one tablespoon of apple vinegar, two tablespoons of oil, one cup of lukewarm water. For the filling – one large piece of pumpkin ( I chose a sweet, very ripe pumpkin), two cups of sugar (I store the sugar in the airtight jar you see, together with two vanilla pods, this way I always have vanilla flavored sugar), a few walnuts and a tablespoon of cinnamon.

I kneaded the dough until it came off my fingers (about 7-8 minutes) and I let it rest. Afterwards, I proceeded to the hard work.

I cracked and cleaned the walnuts.

I boiled them in wine with sugar and a bit of cinnamon. This gave the walnuts flavor, it softened them and it persuaded them to leave their flavor on our taste buds.

I diced (not to small) the walnuts with a knife.

I grated the pumpkin (just the pulp) and I mixed it with sugar and cinnamon. I then put it in a large skillet, with a no-stick bottom. I softened it on the stove for about a quarter of an hour, without any oil or water.

I stretched the dough into rather thin sheets. I did that directly on a piece of parchment paper. This makes rolling them in the end a lot easier and you waste a lot less flour than of you did the same procedure on a board.

I put the filling over the sheets, plenty of it and on half of the surface. By filling I mean pumpkin+nuts.

I then rolled the sheets and I obtained two rolles.

I made incisions on each of them and then I brushed them with a whisked egg.

Because I had ingredients (and people to make it for), I also make a tart. I mean I stretched a thin sheet of dough and I placed it in a round tray which I had previously buttered and powdered with flour. I added the filling over the dough…

…I cut the margins that were hanging out of the tray and from them I made another thin sheet of dough, which I used to cover the filling.

I also brushed the tart with whisked egg and I pricked holes here and there. I then put the trays (this one and the one with the rolls) in the oven. 35 minutes at 170 degrees Celsius.
After I got the trays out of the oven, I let them 5 more minutes to get some air and then I sprinkled powdered sugar over them.